Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tsp ginger paste or finely grated fresh ginger
Vegetables and Legumes
- 2 large sweet potatoes, peeled and cut into small cubes
- 14 oz (400g) canned chickpeas, drained
- 1 cup (200g) split red lentils, rinsed and drained
- 14 oz (400g) canned chopped tomatoes
Liquids and Seasonings
- 5 cups (1.2 liters) vegetable stock
- 1 tsp salt, plus more to taste
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- Pinch of red pepper flakes (for garnish)
- Lemon juice, to taste (about 1 tbsp)
- Salt and pepper, to taste
Garnishes
- Chopped cilantro (coriander)
- Lemon zest
- 1 tbsp mixed seeds
Instructions
- Prepare aromatics: Heat the olive oil in your pressure cooker using the ‘sauté’ function or in a pot over medium-low heat if using stovetop. Add the finely diced onion, minced garlic, and ginger paste. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Add spices and main ingredients: Stir in the salt, paprika, ground cumin, and ground coriander with the aromatics. Then add the canned chopped tomatoes, sweet potatoes, rinsed red lentils, drained chickpeas, and vegetable stock. Stir well to combine all ingredients evenly.
- Cooking (Instant Pot): Seal the Instant Pot lid and set to high pressure for 5 minutes. After cooking, carefully release the pressure manually. Alternatively, if cooking stovetop, bring the soup to a rolling simmer, then reduce the heat and let it gently simmer for 20-25 minutes until the lentils and sweet potatoes are tender.
- Add acidity: Stir in lemon or lime juice — about 1 tablespoon — to brighten the flavors and add a pleasant tang to the soup.
- Season and blend: Taste the soup and adjust seasonings with additional salt and pepper if needed. Transfer 2 to 3 ladlefuls of the soup into a blender or use an immersion blender directly in the pot to purée until smooth. Stir the puréed portion back into the soup for a creamy texture with some chunks remaining.
- Serve and garnish: Ladle the soup into bowls and garnish generously with chopped cilantro (coriander), lemon zest, a pinch of red pepper flakes, and a scattering of mixed seeds for crunch and visual appeal.
Notes
- This recipe offers two cooking methods: Instant Pot and stovetop; both yield a flavorful soup with different cooking times.
- Using fresh ginger is preferable for the best flavor, but ginger paste works well too.
- You can substitute vegetable stock with water and additional seasonings if needed, but stock enhances depth of flavor.
- The lemon juice adds necessary acidity that balances the sweetness of the potatoes and richness of the lentils.
- To keep the soup vegan and vegetarian friendly, ensure the vegetable stock is vegetable-based.
- Mixed seeds for garnish provide pleasant texture contrast; pumpkin, sunflower, and sesame seeds work great.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegetarian
- Diet: Vegetarian
